Shrimp Pork Wonton Hoanh Thanh Recipe

I’ve been messin around in the kitchen lately and decided to try these wontons filled with shrimp, pork, egg white, garlic, soy sauce, oyster sauce, and sesame oil, and when I saw them float up in boiling water I was like “yo, this is fire” even if I kinda left a mess behind.

I love preparing my Shrimp Pork Wonton Hoanh Thanh recipe. I mix chopped shrimp with ground pork along with egg white, minced garlic, soy and oyster sauces, cornstarch, a pinch of salt and white pepper, plus a splash of sesame oil for nutrition.

I think wonton wrappers hold mix.

Ingredients

• Shrimp: tender, high protein and low fat; it adds a natural slight sweetness and sea taste.
• Ground Pork: rich in protein that gives moisture and a savory flavor with natural fats.
• Garlic: packs antioxidants and gives a distinct punch that brighten the dish.
• Soy Sauce: salty umami liquid that boosts flavor intensity and works as a marinade.
• Wonton Wrappers: light carbohydrates that neatly enclose the filling and add a delightful texture.

Ingredient Quantities

• 200g shrimp, peeled, deveined, and roughly chopped
• 200g ground pork
• 1 egg white
• 1 garlic clove, minced
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon cornstarch
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 1 teaspoon sesame oil
• 30 wonton wrappers

How to Make this

1. In a big bowl, combine the chopped shrimp and ground pork.

2. Add egg white, minced garlic, soy sauce, oyster sauce, cornstarch, salt, white pepper, and sesame oil to the bowl.

3. Mix everything together real well until its all evenly combined.

4. Lay out a wonton wrapper on a clean surface and spoon a small bit of the filling in the center.

5. Wet the edges of the wrapper with a bit of water to help it stick.

6. Fold the wrapper over the filling and press the edges together, making a neat little package.

7. Repeat the process with the rest of the wrappers and filling.

8. Bring a big pot of water to boil and carefully lower the wontons into the boiling water.

9. Let the wontons cook for about 4 to 5 minutes or until they float to the top and the filling is cooked through.

10. Remove them with a slotted spoon, drain any extra water, and serve warm with your favorite dipping sauce.

Equipment Needed

1. Big mixing bowl for combining the shrimp and pork
2. Whisk or fork to mix in the egg white and sauces
3. Knife and chopping board for mincing garlic and preparing the shrimp
4. Clean, flat surface for laying out the wonton wrappers
5. Measuring spoons to measure soy sauce, oyster sauce, cornstarch, salt, white pepper, and sesame oil
6. Small spoon to place the filling onto each wrapper
7. Large pot for boiling water when cooking the wontons
8. Slotted spoon to fish the wontons out of the boiling water
9. Colander or strainer to drain extra water from the wontons

FAQ

• Q: Can I use frozen shrimp instead of fresh shrimp?
  
  A: Sure, you can use frozen shrimp but defrost them completely and pat them dry before chopping so you don’t get too much extra water in the filling.
• Q: What if I don’t have oyster sauce?
  
  A: If you dont have oyster sauce, you can try a mix of a little hoisin sauce with soy sauce to mimic the sweet salty flavor, though the taste might be a bit different.
• Q: Can I make these wontons ahead of time?
  
  A: Yup, you can prep the filling and wrap the wontons ahead. Just store them in a single layer on a tray with a bit of flour dusting then freeze, but cook them straight from frozen.
• Q: How do I make sure the wontons don’t burst while cooking?
  
  A: Make sure you press out any air from the wonton before sealing the edges and avoid overfilling them. Also, if you’re boiling, use a gentle simmer not a rolling boil.
• Q: Can I cook these in a pan instead of boiling?
  
  A: Yes, you can pan fry them. Just add a bit of oil in a skillet, fry the wontons until they get golden on both sides, then add a splash of water and cover to steam them a bit.

Shrimp Pork Wonton Hoanh Thanh Recipe Substitutions and Variations

• If you dont have shrimp, you can use chopped white fish like cod or tilapia as a substitute.
• If ground pork isn’t available, ground chicken or turkey can be a good alternative.
• For oyster sauce, mix a bit of hoisin sauce with a splash of soy sauce to get similar flavor.
• If you dont want to use egg white, you can try using aquafaba from canned chickpeas as a vegan option.

Pro Tips

1. When mixin the filling, make sure you work it really well, almost like you’re kneading dough. This helps the shrimp and pork bind together better which means your wontons wont fall apart when you cook them.

2. Dont overfill the wonton wrappers. A small spoonful goes a long way. Too much filling can cause the wrapper to tear while you’re pleating them or even during boiling.

3. Get your water boilin’ before you add the wontons and then lower the heat a little bit. This gentle boil cooks the wontons evenly so they don’t burst or turn mushy.

4. If you feel like addin a little twist, toss in some finely chopped green onions or a pinch of chili flakes into the mix for extra flavor. This trick helps bring out a bolder taste in the finished wontons.